Seafood Wat Tan Hor
85% asli · Malaysian Chinese
A luxurious variation of Wat Tan Hor, replacing traditional chicken and prawns with a medley of fresh seafood like squid and fish slices, swimming in the signature silky gravy.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Wide rice noodles (hor fun)500g
- Squid150g
- White fish fillets (e.g., sea bass)150g
- Mussels100g
- Eggs3
- Bok choy150g
- Garlic3 cloves
- Ginger1 inch piece
- Fish or chicken broth400ml
- Cornstarch2 tbsp
- Soy sauce1 tbsp
- Shaoxing wine (optional)1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Langkah
- 1
Clean and slice squid into rings. Slice fish fillets thinly. Clean mussels.
- 2
Wash and chop bok choy. Mince garlic and ginger.
- 3
Whisk eggs lightly. Mix cornstarch with 4 tbsp water.
- 4
Heat 1 tbsp oil in a wok over high heat. Add rice noodles and stir-fry briefly until slightly charred. Remove and set aside.
- 5
Add 2 tbsp oil to the wok. Stir-fry garlic and ginger until fragrant. Add squid and fish slices, stir-fry for 1-2 minutes until just cooked. Add mussels and cook until they open.
- 6
Add bok choy and stir-fry for 1 minute. Pour in broth, soy sauce, and Shaoxing wine (if using). Bring to a boil.
- 7
Stir in cornstarch slurry until gravy thickens. Season with salt and pepper.
- 8
Pour the gravy over the noodles in the wok. Stir gently to coat.
- 9
Slowly pour the beaten eggs into the gravy while stirring to create egg ribbons. Cook for another minute.
- 10
Serve immediately in bowls.
